Low-Carb Twice-Baked Cauliflower

Ingredients

• Bacon

  Raw, cured pork

  8 oz or 227g

• Cauliflower

  Raw

  1 head large or 840g

• Cream cheese

  Low fat

  4 oz or 113g

• Sour cream

  Cultured

  ½ cup or 115g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ¼ cup, chopped or 25g

• Parmesan cheese

  Shredded

  ¼ cup or 20g

• Cheddar cheese

  1 cup, shredded or 113g

Directions

1. Cook bacon in a cold skillet over medium heat until crispy. Chop and set aside.
2. Preheat oven to 350°F. Cut out the stem and core from the cauliflower, and cut florets into small pieces. Cook in a large pot of boiling salted water until tender but not overly soft. Drain well and mash with a potato masher, leaving some chunks. Mix in cream cheese, sour cream, scallions, Parmesan, and 3/4 of the crumbled bacon.
3. Spread evenly in a medium-sized glass casserole dish. Sprinkle with cheddar cheese and reserved bacon. Bake for 30-35 minutes, or until hot and bubbly.

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